horseradish

By blum099

Equivalents:

1 1/2 pounds Horseradish root = 680 g = 2 3/4 cups grated
1 tablespoon of fresh grated Horseradish = 2 tablespoons bottled
1/2 cup grated horseradish = 3 oz / 7 g
A Few Facts:

An enzyme found in horseradish, called horseradish peroxidase, is widely used in biochemical research.
Horseradish is toxic to horses.
Don’t put your horseradish sauce in a silver serving dish: the grated root can tarnish the metal.
Horseradish is commonly used as one of the “bitter herbs” required at Passover Seder.
Storage

Uncut horseradish roots will keep for several weeks in the crisper drawer of the refrigerator. Cut horseradish should be used right away. Grated fresh horseradish, preserved in vinegar, will keep for several months in the refrigerator. Peeled and grated horseradish can be stored in sealed bags or containers in the freezer for a few months.

Ingredients

• 1 pound fresh horseradish root
• 8 tablespoons white wine vinegar
• 2 1/2 teaspoons kosher salt

Preparation

Step 1

Peel and coarsely grate the fresh horseradish root. Combine grated horseradish, 2 tablespoons white wine vinegar and salt in a food processor; pulse 4 or 5 times or until the horseradish begins to break down. Add the remaining vinegar, a tablespoonful at a time, until the mixture forms a coarse paste. Transfer mixture to a jar and refrigerate for up to 1 month.